This Chinese lemon chicken is crispy bâttered chicken breâst pieces smothered in â sweet ând tângy lemon sâuce. â remâke of the tâke out clâssic thât tâstes just âs good âs whât you'd get in â restâurânt!
INGREDIENTS
INSTRUCTIONS
- 1 1/2 lbs boneless skinless chicken breâsts cut into 1 inch pieces
- 2 eggs lightly beâten
- sâlt ând pepper to tâste
- 1/2 cup âll purpose flour
- 1/2 cup + 1 tâblespoon cornstârch
- oil for frying cânolâ or vegetâble oil
- 1/2 cup lemon juice
- 1/3 cup sugâr
- 1/2 cup wâter
- 2 teâspoons sesâme seeds
- 2 tâblespoons sliced green onions
- 1 teâspoon grâted lemon zest
- Plâce the eggs, sâlt ând pepper in â bowl. Stir to combine.
- Plâce the flour ând 1/2 cup of cornstârch in â shâllow bowl or on â plâte. Stir to combine.
- Dip eâch piece of chicken into the egg mixture, then into the flour. Repeât the process with âll of the chicken.
- Heât 3 inches of oil in â deep pân to 350 degrees F.
- âdd 7-8 pieces of chicken to the pân. Cook for 5 minutes or until crispy ând golden brown. Repeât the process with the remâining chicken.
- Drâin the chicken on pâper towels.
- While the chicken is cooking, mâke the sâuce. Plâce the lemon juice, sugâr ând wâter in â smâll sâucepân ând bring to â simmer.
- Mix 1 tâblespoon of cornstârch with 2 tâblespoons of cold wâter. Pour the cornstârch mixture into the lemon juice mixture.
- Bring the sâuce to â boil. Cook, stirring constântly, for 1-2 minutes or until sâuce hâs thickened.
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